Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
In the bowl of a stand mixer fitted with the paddle attachment, cream together coconut oil and both sugars until fluffy. Add eggs and vanilla and combine thoroughly. Add the flour, baking soda, and salt and mix until incorporated. Use a spatula or wooden spoon to stir in the chocolate chips and almonds.
Drop by tablespoonfuls onto the prepared cookie sheet, 2 inches apart. Bake 10-12 minutes or until lightly browned. Let cool slightly on the baking sheet before removing to a rack to cool completely.